Description
This No-Bake Vegan Ferrero Rocher Cheesecake is a luscious, creamy dessert that combines the rich flavors of hazelnuts, vegan cream cheese, and chocolate without the need for baking. Perfect for vegan dessert lovers, it features a crunchy hazelnut-cookie crust, a smooth cashew and chocolate filling, and a decadent hazelnut chocolate ganache topped with homemade vegan Ferrero Rocher chocolates. Ready in approximately 8 hours and 40 minutes with mostly chilling time required, this cheesecake delivers indulgence with a plant-based twist.
Ingredients
Scale
Crust
- 80 g whole hazelnuts
- 160 g vegan cookies (biscoff recommended)
- ¼ teaspoon sea salt
- 60 g vegan butter (block-style)
Filling
- 200 g cashews (soaked ahead of time)
- 500 g vegan cream cheese
- 120 g vegan Greek-style yogurt
- 90 g hazelnut butter
- 75 g coconut sugar (or brown sugar)
- 1 tablespoon vanilla extract
- 50 g vegan 70% dark chocolate
- 50 g vegan white chocolate
Ganache and Decoration
- 100 g vegan 70% dark chocolate (finely chopped)
- 100 ml almond milk (or other non-dairy milk)
- 2 tablespoons hazelnut butter
- 2 tablespoons hazelnuts (chopped)
- ½ batch vegan Ferrero Rocher
Instructions
- Prep Cashews and Pan: Pre-soak the cashews in water for 4 hours or quick-soak them in boiled water for 30 minutes, then rinse and drain. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper to prepare for the crust.
- Make the Crust: Add the hazelnuts, vegan cookies, and sea salt to a food processor. Blitz for a few minutes until the nuts break into chunks and the cookies resemble crumbs. Add the vegan butter and pulse again until the mixture sticks together when pressed.
- Press Crust Into Pan: Firmly press the crust mixture into the base of the prepared pan with the back of a spoon to form an even layer. Refrigerate the crust while making the filling.
- Melt Chocolate for Filling: Place the finely chopped dark and white chocolate in a heat-resistant bowl. Gently melt them over a double boiler (au bain-marie), stirring occasionally until smooth. Remove from heat.
- Prepare the Filling: In a high-speed blender, combine soaked cashews, vegan cream cheese, vegan Greek-style yogurt, hazelnut butter, vanilla extract, coconut sugar, and the melted chocolate. Blitz until completely smooth and creamy without lumps. Pour the filling over the chilled crust in the pan.
- Chill to Set: Refrigerate the filled cheesecake for at least 8 hours or overnight until set. Alternatively, you can place it in the freezer for about 4 hours to speed up the setting process.
- Make Ganache: In a heat-resistant bowl, melt the finely chopped dark chocolate with almond milk over a double boiler until smooth. Remove from heat and stir in hazelnut butter until combined, then fold in chopped hazelnuts evenly.
- Decorate the Cheesecake: Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Pour and spread the hazelnut chocolate ganache over the top. To create a swirl pattern, place the cake on a turntable and use a spoon to make swirling marks as the cake spins. Finally, garnish the edges with homemade vegan Ferrero Rocher chocolates for an elegant finish.
Notes
- Soaking cashews overnight or at least 4 hours ensures a smoother, creamier filling texture.
- If you don’t have biscoff cookies, any crunchy vegan cookie can be substituted for the crust.
- Use vegan cream cheese suitable for spreading to maintain creaminess.
- Vegan Greek-style yogurt adds tang and firmness; coconut or soy-based are good options.
- Melt chocolates gently over a double boiler to avoid burning or seizing the chocolate.
- The cheesecake needs sufficient chilling time to set properly; freezing reduces the time needed but may affect texture slightly.
